I just made these for the first time and loved them. The lemon zest adds the perfect citrus flavor. If I were making them again, I'd add more pistachios, as that flavor didn't come through as much.
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
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Amount per serving
- Calories: 191
- Calories from fat: 30%
- Fat: 6.4g
- Saturated fat: 3.3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.6g
- Protein: 3.9g
- Carbohydrate: 29.9g
- Fiber: 1g
- Cholesterol: 30mg
- Iron: 1.3mg
- Sodium: 184mg
- Calcium: 66mg
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 1/3 cup fat-free buttermilk
- 1/4 cup granulated sugar
- 3 tablespoons honey
- 2 teaspoons grated lemon rind
- 1 large egg, lightly beaten
- 1/3 cup sweetened dried cranberries
- 1/4 cup chopped pistachios, toasted
- 1 large egg white
- 2 tablespoons turbinado sugar
- 1. Preheat oven to 400°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.
- 3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.
- 4. Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.
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